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Associate of Applied Business in Culinary Arts with a Major in Baking

The Baking program trains student chefs in the fundamentals of baking and pastry production as well as the management skills of the modern kitchen. You will learn from experienced chef instructors in a modern food production facility, then apply your new skills in the hospitality department’s two facilities – Starbrick Bistro and Rhapsody, the college-owned restaurants. Emphasis is placed on hands-on experience through community involvement, outside activities and networking, participation with industry, and professional development.

Accredited through the American Culinary Federation Education Foundation Accrediting Commission.

Program Outcomes

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Culinary Arts with a Major in Baking:

  • Identify and use safety and sanitation measures involved in the food service industry;
  • Perform basic baking and pastry techniques in an industry environment;
  • Operate a variety of restaurant equipment efficiently, effectively, and safely;
  • Use recipes, production sheets, and function sheets;
  • Perform the required tasks of conversion and costing;
  • Display a positive attitude, a good work ethic, and appropriate professional behavior;
  • Use effective oral, written, and non-verbal communication skills with coworkers and management;
  • Perform basic computer functions;
  • Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control; and,
  • Work professionally in a teamwork environment.



Associate of Applied Business in Baking

Course of Study

For students entering May 2016

COURSE NO.FIRST SEMESTERClass HoursLab HoursCredit HoursCourse Fee
GS-1000HC Cornerstone1.000.001.00$80.00
CULA-1101Intro to Baking and Culinary Industry2.003.003.00$1,200.00
CULA-1109Safety and Sanitation1.000.001.00$150.00
ENGL-1510English Composition I4.000.004.00$50.00
CULA-1115Baking Development: Breads & Pastries1.004.003.00$525.00
MATH-1103Applied Mathematics2.002.003.00$40.00
COURSE NO.SECOND SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-1132Baking Production Lab Experience I1.006.003.00$400.00
CULA-1105Pastries, Cakes and Desserts1.005.003.50$450.00
CULA-1116Planning, Purchasing & Table Service2.003.003.00$200.00
CULA-1136Yeast Dough Production1.004.003.00$425.00
COURSE NO.THIRD SEMESTERClass HoursLab HoursCredit HoursCourse Fee
DT-1120Nutrition for DIetary Manager2.000.002.00$10.00
CULA-2135Petit Fours, Miniatures & Class Pastries1.004.003.00$500.00
CULA-2270Catering and Banquet Management1.004.003.00$550.00
CULA-2262Candy and Confections1.005.003.50$625.00
CULA-2133Baking Production Lab Experience II1.006.003.00$375.00
ORCULA-2294Culinary Field Experience0.0036.003.00$250.00
COURSE NO.FOURTH SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-2253Capstone Experience in Baking1.006.003.00$940.00
ACC-1101Financial Accounting I2.002.003.00$99.00
PSYC-1120Organizational Behavior3.000.003.00$15.00
SUPR-1117Hospitality Supervision2.000.002.00$135.00
BIOS-1100Human Machine3.000.003.00$50.00
ORBIOS-1101Environmental Science3.000.003.00$40.00
CULA-2134Baking Production Lab Experience III1.006.003.00$400.00
ORCULA-2294Culinary Field Experience0.0036.003.00$250.00


Hocking College reserves the right to modify curricular requirements, to change course content, and change course fees at any time.

Career Opportunities

The demand for baking graduates continues to grow each year. Trained pastry chefs are needed throughout the country in hotels, restaurants, resorts, hospitals, country clubs, and more. Hocking graduates begin their careers as bakers and pastry kitchen staff and are well-prepared for advancement.

Occupational Profile

Hocking College
3301 Hocking Parkway
Nelsonville, OH 45764